The charming youtube series “English Heritage” introduces the traditional Victorian Cuisine in the authentic environment of an old-style, beautiful country side kitchen of a mansion. Please find an appetizer below…The Make-of of the famous Triffle, a dessert that allows many variations and offers the opportunity to avoid food waste. Basically, you can add any kind of left-over cake (“I hear my family laughing right now…a left-over cake?! Never found some in our house.”) , cookies, fruit, nuts and sweets to create your customized Triffle….Perfect for emotional eating.
Hi all of you,
This recipe is truely special. I am so glad to be able to share it with you thanks to Ruta`s generosity.
Reindeer Moss in Chocolate!!!!!
Amazing. Never heard of it before.
I immediately searched for some information about this eatable moss and its habitat. In Germany, you can find it for example in Mark Brandenburg.
I need to test this recipe and will surprise my family & neighbors with this extraordinary dessert, snack or sweets.
I love culinary experiments. I hope the reindeers will be fine with sharing little bits of moss with us…
It might be a little bit macabre but I cannot resist to mention that I know this moss just as part of traditional grave decoration during autumn and winter time. It is really funny to think of these floral arrangements as dessert or sweets! Incredible! 😀
Note: To British wordpress readers…please, do not harvest reindeer moss in Cornwall. It is protected and not allowed to do so.
RUTA`S RECIPE OF REINDEER IN CHOCOLATE
In general, Ruta`s blog with Estonian kitchen secrets is highly recommended.
ABOUT REINDEER MOSS
Cladonia rangiferina, also known as reindeer lichen (cf. Sw. renlav) or grey reindeer lichen, is a light-colored, fruticose lichen belonging to the family Cladoniaceae. It grows in both hot and cold climates in well-drained, open environments. Found primarily in areas of alpine tundra, it is extremely cold-hardy.
Other common names include reindeer moss, deer moss, and caribou moss, but these names may be misleading since it is not a moss. As the common names suggest, reindeer lichen is an important food for reindeer (caribou), and has economic importance as a result. Synonyms include Cladina rangiferina and Lichen rangiferinus.
Reindeer lichen, like many lichens, is slow growing (3–11 mm per year) and may take decades to return once overgrazed, burned, trampled, or otherwise consumed.
A similar-looking species, also known by the common name “reindeer lichen”, is Cladonia portentosa.
Cladonia rangiferina often dominates the ground in boreal pine forests and open, low-alpine sites in a wide range of habitats, from humid, open forests, rocks and heaths. A specific biome in which this lichen is represented is the Boreal forests of Canada.
In certain parts of its range, this lichen is a threatened species. For example, in the British Duchy of Cornwall it is protected under the UK Biodiversity Action Plan.
Greetings from the “Altes Land”,
Maybe, I can inspire you to make a city trip to Hamburg and to drop by in “The Altes Land” to recharge your batteries after experiencing Hamburgs vivid cultural life and wild night life.In particular during the cherry blossom season, you shouldn`t miss the spectacular nature of the biggest fruit plantage in Europe. No, you do not need to fly to Japan to be overwhelmed by Hanami feelings and deep thoughts that might result in the best haiku of your life.
A lot of discoveries are waiting for you…slow down and enjoy a few impressions of this charming and versatile region at the gateway to Hamburg.
Blossoms covered with ice to protect them from cold temperatures
Altes Land (Old Country) is an area of reclaimed marshland straddling parts of Lower Saxony and Hamburg.
The region – the biggest contiguous fruit-producing region in North Europe – extends over 143 km2 (55 sq mi). 76.8% of the trees are apples, 12.7% are cherries. The areas closest to the Elbe are those with the highest population. They include the most fertile marshlands; towards the geest the area connects to fens.
Actually, the Altes Land is quite rich and international, not only because of its successful farming, but also due to the job machine Hamburg, the harbor, Airbus Industries and the aerospace cluster in Finkenwerder & Stade, DOW chemicals in Stade and many other employers.
The fertile land led to the development of a culture dominated by farming. The villages are known as Marschhufendörfer, a special kind of village where the farmyards are set along a street with the land directly behind them. A characteristic feature are the great number of old, richly decorated half-timbered farmhouses with their elaborate gateways and carved main doors.
The major Cities of the region: Stade and Buxtehude
Talking about architecture, it needs to be highlighted that you will find many small, very old but modest-looking churches in the Altes Land. Do not ignore them. They watch very precious pipe organs. A significant number of organs have been built by Arp Schnitger (2019 is the Arp Schnitger year due to his 300th birthday) and other grandmasters like Gottfried Fritsche.
Worth mentioning are in particular the pipe organs of St Matthias church (the church 1st mentioned in 1221; organ from 1709) in Jork, St. Martini et Nicolai Church in Steinkirchen, St. Nikolai in Borstel, St. Petri Church (church completed in 1320; organ from 1701) in Buxtehude and many more.
The density of pipe organs is incredible. Actually, the churches are about 10-15 min drives away from each other. Visitors can enjoy many high quality concerts in these churches (just look at their websites).
Apparently, the communities invested a lot in their organs and less money in decoration & church size in former times.
The Altes Land welcomes many guests and gives home to many festivals & events like the traditional annual blossom festival, Schützenfeste (Shooting Matches & Festivals in each village & town), Easter Fires, Viking Days, The Hamburg Harbor Birthday”, (Year 2019: 830th birthday) music festivals like “Deichbrand” (Dike On Fire) or “Rock the Dike”, “The Harbor Rocks” etc., Wild Herbes Days, Apple Days and numerous sport events & tournaments (soccer, running, cycling, triathlon, Judo, sailing…).
Of course, the Altes Land is known for its 1001 variants of apple-, cherry- and plum cake. But its true bakery treasure is the famos “Altländer Butterkuchen” (butter cake). The Altländer celebrate this cake every year. The locals and guests namely have to earn their butter cake in a race.
Another traditional specialty is the dreaded “Altländer Hochzeitssuppe” (wedding soup). This soup is served with currant loaf not only on weddings but on all kind of official family events like funerals, jubilees and so on. If you like the soup or not, it is your damn duty to eat it.
Thanks god, the locals celebrate culinary borecole-, asparagus-, apple-, cherry-, wild herbes-, honey- and bread baking (in old community baking houses) days. My highlight “Stint Eating” and “Matjes Season Days”.
As you can see, the people in the Altes Land are a little bit greedy. For seasonal specialties, they tend to organize “Days” with excessive binge eating of their favorite food.
And finally, of course… Altländer people produce their own range of beers, countless local bread types and sausage specialties.
Altländer people seem to fear starving so much that they even organized self-service (fueling) stations (automats and little booths with a so called “cashier of trust”) to ensure access to food 24/7/365…
Interestingly and surprisingly, each little community owns his unique emblem due to the rich history of this region. Here are just a few examples…
16th + 17th February 1962…Two days when the dike broke at several locations and Jork couldn`t keep his oath (see Jork`s emblem above) but also the highest dikes couldn` t resist the flood. In total 340 people died and more than 10.000 persons as well as thousands of animals were evacuated.
Of course, the dikes were improved and new coast protection concepts and technologies were introduced.
So, no worries the Altes Land is a pretty safe place. Its maritime charm, old history, stunning architecture, beautiful landscape (the region gives home to the biggest cherry blossom worldwide) and attractive location at the gateway to the vibrant city life of Hamburg is striking.
For further details, please feel free to visit the region`s website (German & English) below.
YOUR OPPORTUNITY TO WIDEN YOUR CULINARY HORIZON
Korean kitchen secrets, delicious recipes, culture and people…shared by Jaikyoung.
As a teaser & appetizer, please click here…Jaikyoung`s Recipe of Yummy Korean Ramen Noodles with Rice Cakes:
ABOUT RAMEN – As far as I know, ramen is a Japanese dish. It consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (叉焼 chāshū), nori (dried seaweed), menma, and scallions. Nearly every region in Japan has its own variation of ramen.
In Korea, ramen is called ramyeon (라면 / 拉麺). There are different varieties, such as kimchi-flavored ramyeon. While usually served with vegetables such as carrots and green onions, or eggs, some restaurants serve variations of ramyeon containing additional ingredients such as dumplings, tteok, or cheese as topping
You are welcome to visit Jaikyoung`s nice blog “JK Choice Story” to learn more about Korea…
6 chicken breasts (approx. 110 g each) You can also use chicken quarters, adjust cooking time accordingly.
2 apples (preferably Golden Delicious type)
3 large onions
4 tablespoons butter (2 oz)
2 cups of brut cider from Brittany
2 tablespoons of Cognac (optional)
1/2 cup of cream
2 pinches of ground nutmeg
salt and pepper to taste
- Cut onions into fine strips.
- Cut apples into small cubes (1cm squared).
- Add onions and apples to a frying pan with 2 tablespoons of butter. Cook on medium heat for 5-7 minutes until golden.
- In a larger thicker pan melt remaining butter. Add the Cognac and brown chicken breasts (3 minutes).
- Add the cooked onions and apples and cover with the cider.
- Add nutmeg, salt and pepper.
- Allow to simmer (without cap) until 2/3 of the cider has evaporated, approximately 30-40 minutes.
- Remove the chicken breasts and set aside keeping them warm.
- Pour the cream into the cider sauce and stir for a few minutes. If necessary, to thicken sauce, add a teaspoon of flour.
- Coat the chicken with the sauce.
- Immediately serve with rice or potatoes
- 1 small zucchini, ends trimmed, sliced into half moons (1 1/3 cups)
- 1 small yellow squash, ends trimmed, sliced into quarters (1 1/3 cups)
- 1 pint grape tomatoes
- 1 green bell pepper, chopped (1 cup)
- 1/2 small red onion, chopped into chunks and separated
- 1 1/2 cups fresh corn
- 1 1/4 lbs. large (21/25) raw shrimp, peeled and deviened
- 3 Tbsp olive oil
- 3 garlic cloves, minced (1 Tbsp)
- Salt and freshly ground black pepper
- 1 tsp paprika
- 1/2 tsp celery seed
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (or to taste, optional) or chili or sambal oelek
- 1 1/2 Tbsp minced parsley, for garnish (optional)
- 4 lemon wedges, for serving
- garlic (optional)
Prep Time: 20 min; Cooking Time: 12 min
- Preheat a grill over medium-high heat to 425 degrees.
- Cut 8 sheets of 12 by 14-inch heavy duty aluminum foil. Use two sheets of foil per packet.
- To a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn and shrimp.
- Drizzle over olive oil then sprinkle over garlic, 1 tsp salt, 1/2 tsp pepper, paprika, celery seed, thyme and cayenne pepper.
- Toss mixture well to evenly coat.
- Layer two sheets of foil per packet, with the first sheet of foil laying in opposite direction of the second. Divide mixture among double lined foil adding it to the center in a rectangular shape.
- Wrap up sides of first sheet of foil and roll edges several times to seal, then place second sheet going opposite length and wrap while rolling edges to seal.
- Grill until shrimp is cooked through, about 12 – 14 minutes, while filliping packets over to opposite side once halfway through grilling.
- Carefully open packets as steam will escape. Sprinkle with parsley and serve with lemon juice for spritzing.
- Serve with rice, Asian noodles or white bread / Baguette
Bavarian Wurstsalat is a traditional summer dish or to be more precisely for beer garden season but also barbecues at home. Like of potato salad, there are more than 1001 variants of Wurstsalat available. Common denominators are sliced sausages, cheese and pickles.
(4 servings, time for prep: 10 min.)
- 4 cups ring bologna, finely sliced, 300g
- 2 cups Emmental cheese, finely sliced, 200g
- 1 cup pickles, finely sliced, 100g
- 3 tbsp vinegar
- 1-2 tbsp sunflower oil
- 3 tbsp water
- 4 tbsp brine from the pickles
- Salt, to taste
- Pepper, to taste
- 2-3 Onions in rings for decoration
- Optional: 4 diced hard boiled eggs
- Optional: 8 planed garden radish …or radish for decoration (instead of radish you can add chive too)
- Optional: diced red and yellow pepper
- Rye-Bread and / or soft pretzels with butter (optional: spread chive over the buttered side of the bread / soft pretzel)
Note: There are sausage salad variants without any cheese too.
- Combine sliced ring bologna, Emmental cheese, and pickles in a big bowl.
- In a small bowl combine vinegar, sunflower oil, water, and brine from the pickles. Add to the big bowl.
- Combine everything and season with salt and pepper to taste.
- Cover the salad with plastic wrap and let it rest in the fridge for about 3 hours.
- Garnish with parsley and onions rings (optional) and serve with rustic bread.
- Enjoy some beer garden feeling, Prost!
CHICKEN POOLS & BATH TUBS
FOOD ENTERTAINMENT & VARIETY
SNUGGLES & CUDDLES
INVITE A PREDATOR
INVITE A SEXY ROOSTER
TIME FOR FAMILY & FRIENDS
HAVE A CHAT WITH YOUR CHICKENS
…maybe, they will share further ideas with you how to upgrade their coop and enjoy life…together with you.
But they shouldn`t talk to strangers…